Scungilli salad, made with fresh lemon juice, celery, red onion, garlic and parsley, is a simple but delicious Italian dish that is very easy to prepare. If you love seafood, don’t hesitate to try this. This is truly the best scungilli salad recipe ever!
What is Scungilli?
“Scungilli” comes from the Italian word “conchiglia” and is basically a sea conch or conch. Scungilli sold in the United States are typically wild-caught steak or harvested from the coastal waters of the northeastern Atlantic Ocean, including New England and Long Island. But it’s hard to find a fresh one.
This oceanic sea snail with a large spiral shell is popular in southern Italian and Italian-American cuisine. But conch is also popular in places like the UK and the Caribbean.
Scungilli is wonderful and is used in this salad recipe mixed with lemon, olive oil and other Italian seafood salads, but tastes delicious sautéed in Italian-style sauces, marinara or spicy “Fra Diavolo” served over pasta.
Scungilli is also low in protein, low in fat and low in carbohydrates. It is a good source of B12, folate, vitamin E and minerals such as potassium and iron.
About the recipe: Scungilli salad
Scungilli salad is a traditional dish commonly served in Southern Italian and Italian-American homes for the Christmas Eve holiday meal known as the “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
But fresh and lemony, with fresh ingredients like celery, red onion, green olives, parsley and olive oil, the Scungilli salad also makes a delicious seafood dish that’s perfect for enjoying the warm summer months. And seafood lovers who don’t give it a chance are missing out on something delicious.
Sungilli’s point is that it’s hard to find fresh. But luckily, nowadays, you can probably find this edible mollusk canned, sliced and ready to go at fish markets, Italian markets or International grocery stores. And that’s what we’re going to use for this recipe.
We have included links below where you can buy online.
What does Scungilli taste like?
Scungilli has a texture similar to perfectly cooked calamari. If you love seafood, you’ll probably love scungilli too. It is tender and firm, with a mild, slightly salty and sweet taste. There is no fishy aftertaste, so no need to worry about that.
Scungilli Salad Ingredients
Scungilli (Carenovated): Pre-prepared and sliced, canned scungilli is quite tasty and very easy to cook with. Clams are usually found in the same section as canned seafood in 6-ounce or 29-ounce cans. A 29-ounce can makes about 4-6 servings of this salad.
Some grocery stores, well-stocked fish and Italian or International markets carry it. Find it in the same section as other canned seafood like clams.
To save you time shopping, here are the places where you can order scungilli online:
Celery: I prefer to use the leaf stalks closer to the center of the celery head.
The leaves give a touch of freshness, and the stems are finer. Use a large inner stem leaf or 3 smaller ones.
Red onion: The sweet and sour flavor of the red onion works beautifully with the other ingredients. About ¼ of a small red onion is all you need.
Green Olives: Go for a green olive with a salty finish. Sicilian-style green olives work great, but I often use pimento-infused manzanilla-style olives as well.
Capers: Capers add a delicious salty bite to this salad.
Parsley: With its herbaceous flavor and a delicious accompaniment to any type of seafood, this salad only calls for fresh.
Lemons: Fresh lemon juice is the basis of this salad dressing. Keep extra on hand if your lemons aren’t that juicy. 2-3 usually does the trick.
Extra virgin olive oil: Use the best possible quality.
Garlic: The garlic is wonderful with the lemon and fresh parsley in this dish. Go with 2 grains, finely chopped to start. You can always add more if you want.
Crushed Red Pepper: It adds a touch of heat, but you can skip it if you don’t like the spicy stuff.
Pepper + Salt
How to Make the Best Scungilli 
salad
1 Preparation: Wash all the vegetables (celery + onion + parsley).
2 Wash and drain: Drain all the liquid from the scungilli in the cans with a colander or strainer. Then rinse with cool water. Drain again and set aside.
3 slices: For this salad, I prefer to thinly slice my celery and onion. It makes the bite more delicate. If your olives are large, cut them in half.
4 Draw components together: Add all ingredients to a mixing bowl, mix, then taste for seasoning. I usually add a touch of lemon or salt. Refrigerate for up to an hour or overnight.
5 Serve: Serve on a single plate or on top of a light bed of greens. The peppery bite of the arugula pairs beautifully, but mixed greens work well too.
How long does Scungilli salad last?
It is best to enjoy your scungilli salad within 3 days for best freshness.
We love it so much that, in fact, the leftovers never last long enough to sit in the fridge.
Scungilli salad tips
Do it before: You can make this salad a day in advance so that it can marinate in the lemon juice. Store in the refrigerator until ready to serve.
Add some Zest: To add lemon flavor, use the rind of a lemon and add it to the salad.
Get the Recipe!
The best scungilli salad recipe
This fresh, lemony salad is traditionally served for the Italian “Feast of the Seven Fishes” Christmas Eve celebration, but it also makes a lovely summer salad. Serve with antipasto, baked clams and a glass of pinot grigio for the perfect light dinner. (Low Carb, High Protein, Keto Friendly, Gluten Free)
The ingredients
- 1 – 29 ounces can Scungilli, wash and drain
- 3 celery stalks, chopped with leaves (or use 2 large)
- 1/4 the cup red onion, thinly sliced
- 1/4 fresh parsley, chopped
- 1/3 the cup green olives
- 2-3 lemons, juice
- 1-2 the beads garlic, minced
- 2 spoon capers
- 1/2 tsp pepper
- 1/4 tsp the salt
- 2 TBS extra virgin olive oil
INSTRUCTIONS
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Add all salad ingredients (except olive oil) to a medium mixing bowl and toss.
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Add the olive oil and then toss again until combined.
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Taste and add more lemon juice, salt or pepper if needed.
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Serve and enjoy!
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